I can happily say this is one of my best prawns recipe. Just thought of making it like this, similar to other non veg dishes. It turned out to so well that now when ever I buy prawns I make sure this dish is prepared. Its spicy, it has thick gravy, lot of flavors in it….the discription goes on and on. Give it a try, you will surely like it.
Chemmen Varutharachathu Recipe
- Prawns – ½ kg
- Mustard seeds – ½ tsp
- Curry leaves – few
- Onion – 1 big
- Ginger garlic paste – 4 tsp
- Tomato – 1
- Chilli powder – 2 tsp
- coriander powder – 2 tsp
- Turmeric powder – 1 tsp
- Water – 1 ½ cup
To roast and grind:
- Coconut grated – ½ cup
- Whole black pepper – 1 tsp
- Dry red chilli – 5
- Fennel seeds (perumjeerakam) – ½ tsp
- Small onion – 5
- Heat oil in a pan and add coconut, dry red chilli, whole black pepper, small onion, fennel seeds.
- Roast till the coconut turns golden brown. Remove from fire and let it cool.
- Grind the same into good paste by adding little water. Keep it aside.
- Heat oil in a pan and splutter mustard seeds.
- Add curry leaves and sliced onions.
- When onion turns golden brown, add ginger and garlic. Cook for 2-3 mins.
- Add sliced tomato and cook till it turns soft.
- Add chilli powder and coriander powder, turmeric powder and cook for 2-3 mins.
- Add 1 ½ cups of water and wait till the water starts boiling.
- Add prawns and cook on low flame for till prawns are cooked.
- Add the masala paste prepared and cook for 5-6 min. Remove from fire.
- Add 2 tbsp of oil on the top and keep pan closed for some time. Serve hot.